Wednesday, March 15, 2006

Carmelized Rhubarb Sauce

3 cups chopped rhubarb
2/3 cup sugar
1/4 cup water

boil for about 5 min.

About 2 minutes through, walk away and forget about it. When the smoke detector goes off, run to the stove, and remove from heat. It will be a nice brown/black color, and there will be just the faintest hint of rhubarb smell left.

Cool, realize the fruit is scorched and throw it away. Then realize the pan is ruined with carmelized sugar. Throw it away also.

Serve the ice cream w/o fruit sauce.

It happens to the best of us.

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